Wilted Greens Salad With Squash, Apples, and Country Ham |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bon Appetit magazine Ingredients:
10 cups turnip greens or 10 cups beet leaves or 10 cups savoy spinach, bottom stems trimmed |
kosher salt |
2 cups butternut squash, peeled and diced |
3 tablespoons extra virgin olive oil |
2 tablespoons vegetable oil |
4 ounces country ham or 4 ounces prosciutto, torn into pieces |
1 apple, quartered cored and thinly sliced |
2 tablespoons shallots, minced |
2 tablespoons fresh lemon juice |
3 tablespoons buttermilk |
black peppercorns, coarsely cracked |
Directions:
1. Gently rub greens with 2 tablespoons of salt; let stand in a large bowluntil they begin to release water and soften, about 15 minutes.
2. Rinse twice in cold water, squeeze dry and then pat dry with a clean kitchen towel.
3. Meanwhile, preheat oven to 425 degrees F; line a rimmed baking sheet with foil.
4. Toss squash with 1 tablespoon olive oil on the prepared sheet; season with salt.
5. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes; let cool.
6. Heat vegetable oil in a medium skillet, over medium high heat; cook ham, in batches, until crisp, about 1 or 2 minutes per side; transfer to paper towels to drain.
7. Combine greens with squash, apple, shallot, lemon juice, and 2 tablespoons olive oil; toss to combine and season with salt.
8. Divide among serving plates, drizzle with buttermilk, arrange ham over top, and season with crack black pepper.
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